Curried Vegetables

Eggplant, potatoes and tomatoes are simmered in a saucy curry. Substitute the cilantro with parsley, if desired.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 203 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup chopped fresh cilantro
• 3 tablespoons olive oil
• 3 jalapeno peppers, seeded and minced
• 1 tablespoon curry powder
• ½ teaspoon ground turmeric
• 3 tomatoes, diced
• ½ teaspoon chili powder
• ½ teaspoon cumin seeds
• 1 eggplant, cubed
• 4 Yukon Gold potatoes, cubed

Recipe Instructions

Step 1

In a Dutch oven or large pot over medium heat, heat oil with curry powder and cumin until aromatic. Stir in eggplant, jalapenos, potatoes, tomatoes, salt, chili powder and turmeric. Cover and cook 30 to 45 minutes, adding water if necessary to maintain a stew-like consistency.

Step 2

Sprinkle with cilantro before serving.